Currant Jelly, Black

Ingredients

• some fine ripe black currants
• three-quarters of a pound of sugar

Method

1. 1

   Draw juice from currants, boil for twenty minutes, add sugar, and boil for ten minutes longer.

2. 2

   Jar and cover.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 442. The excerpt below is the record exactly as published.

Currant Jelly, Black). Currant Jam, Black (superior) .—Boil two pounds of black currants until the juice flows fi'oely. Put the fruit through a sieve, leave behind whatever will not pass through. Boil the pulp for five or six minutes, lift it from the fire, and stir into it a pound of powdered loaf sugar. Boil it again until it thickens, and pour it into jars for use. Time to boil the pulp with the sugar, a quarter of an hour. Probable cost, currants 4d. per quart. Currant Jam, Red and White.— Take some fine ripo red or white currants ; let them be gathered on a dry day, and be sure that they are fresh and free from dirt. Strip them from the stalks, and weigh them with an equal weight of finely- pounded loaf sugar. Let them remain on the fire exactly nine minutes after boiling. Pour t]ie jam into jars, and cover it with brandied papers, and put over these tissue-paper dipped in gum. There is no economy in using a smaller jirdji. r'ion of sugar, as the jam lejuires to bi i; so lanvh longer that the quantity is reduced sufficiently to make the difference. Probable cost, when plentiful, 4d. per quart. Sufficient, one pint of fruit for one pound and a quarter of jam. Currant Jelly, Black.— Draw the juice from some fine ripe black currants. In order to do this, put them, as we have told already {see Currant Custard), into an earthen jar, cover this closely, put it in a pan of cold water, and boil the fiiiit gently until the juice is ex- Strain it through a jelly-bag, but do not press it, and boil it for twenty minutes. Add three-quarters of a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.